Appetizer Pizza Breadsticks

Prep Time: 10 min

Total Time: 32 min

Makes: 16 servings, two sticks each

1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese

2 Tbsp. olive oil

1/3 cup KRAFT 100% Grated Parmesan Cheese, divided

1/4 tsp. ground red pepper (cayenne)

PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil.

Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly

over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with

remaining Parmesan cheese. Cut pizza into quarters; cut each quarter

into eight thin sticks. Serve as dippers with Thick 'N Chunky Salsa,

if desired.


Serve with heated pizza sauce or marinara sauce instead of the salsa.


Italian-Style Marinated Steak

Prep Time: 5 min

Total Time: 50 min

Makes: 4 servings

1/2 cup Zesty Italian Dressing

2 boneless beef sirloin steaks (1 lb.)

1/2 cup A.1. Original Steak Sauce

POUR dressing over steaks in resealable plastic bag; seal bag. Turn

bag over several times to evenly coat steaks with dressing.

Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove steaks from marinade;

discard bag and marinade.

GRILL steaks 4 to 5 min. on each side or until medium doneness. Brush

steaks with steak sauce; let stand 10 min. Cut into thin slices to

serve. Garnish with grilled cherry tomatoes, if desired.

Balance this grilled steak with smart side dishes, such as grilled

vegetables and a mixed green salad for a delicious summertime dinner.

Make Ahead

Place steaks in large freezer-weight resealable plastic bag. Add

dressing; seal bag. Freeze up to 2 months. Thaw in refrigerator, then

grill as directed. The meat marinates as it thaws.


Grilled Italian-Style Potato Salad

Prep Time: 20 min

Total Time: 40 min

Makes: 8 servings, 1 cup each

2 lb. unpeeled small red potatoes, halved (about 6 cups)

1/3 cup water

2 cloves garlic, minced

1/4 cup Zesty Italian Dressing, divided

1/4 cup Mayo Real Mayonnaise

4 slices Bacon, crisply cooked, drained and crumbled

4 green onions, thinly sliced (about 1/2 cup)

PREHEAT grill to medium-high heat. Place potatoes in 2-qt.

microwaveable dish. Add water; cover with lid. Microwave on HIGH 8

min.; drain. Add garlic and 2 Tbsp. of the dressing; toss to coat.

SPRAY large sheet of heavy-duty foil with cooking spray. Spoon potato

mixture onto center of foil. Bring up foil sides. Double fold top and

ends to seal packet, leaving room for heat circulation inside.

GRILL 20 min. or until potatoes are tender, turning packet over after

10 min. Mix mayo and remaining 2 Tbsp. dressing in large bowl. Add

potatoes, bacon and onions; toss lightly. Serve warm.


Any potatoes you have on hand-even large baking potatoes-can be used

in this recipe. The key is cutting them into small uniform pieces so

they'll cook evenly in just 20 min.


Peel any leftover garlic cloves; place in blender. Add 1 cup (2

sticks) softened butter or margarine; cover and blend well. Use

rubber scraper to transfer butter mixture to airtight container.

Refrigerate up to 2 weeks. Use to cook scrambled eggs or as a topping

for your favorite cooked meat or sauteed vegetables.


Summer Lemon-Berry Pie

Prep Time: 15 min

Total Time: 5 hr min

Makes: 8 servings, one slice each

COUNTRY TIME Lemonade Flavor Drink Mix

1/2 cup water

1 pt. (2 cups) strawberry or raspberry sorbet, softened

2 cups thawed COOL WHIP Whipped Topping

1 Graham Pie Crust (6 oz.)

1/2 cup each: blueberries, raspberries and sliced strawberries

MEASURE drink mix into cap just to 1-qt. line; pour into large bowl.

Add water; stir until mix is completely dissolved.

ADD sorbet; beat with electric mixer on low speed until well blended.

Gently stir in whipped topping. Freeze 45 min. or until mixture is

thick enough to mound. Spoon into crust.

FREEZE at least 4 hours or overnight until firm. Remove from freezer

15 min. before serving. Let stand at room temperature to soften

slightly. Serve topped with the berries. Store any leftover pie in



Raspberry Ice Sipper

Prep Time: 5 min

Total Time: 5 min

Makes: 2 qt. or 8 servings, 1 cup each

1 tub Raspberry Ice Flavor Low Calorie Soft Drink Mix

2 qt. (8 cups) cold water

16 fresh raspberries, frozen

PLACE drink mix in large plastic or glass pitcher.

ADD water; stir until mix is dissolved.

SERVE over ice in tall glasses. Add 2 raspberries to each glass.

How to Freeze Raspberries

Wash raspberries; gently pat dry. Place in single layer on baking

sheet in freezer. Freeze until firm.